Sirloin Tri-Tip Roast
We cut the Tri-Tip, which has a rich flavor, tender texture, from a sirloin cut. Juicy Tri-Tip is the perfect option for roasting. THE MEAT IS PACKED IN VACUUMED BAG TO ENSURE THE HIGH QUALITY AND FRESHNESS OF THE PRODUCT.
Let the meat come to room temperature before cooking. Preserves the juices inside and allows for a more even cook all the way through.
If the meat was frozen:
Defrost the meat in a cooler for a day prior cooking. Muscle fibers will reabsorb some of the moisture in a vacuumed sealed bag.
1. Buy the Tri-Tip Sirloin at nnmeats.ca
2. The meat may have a thick layer of fat, some of which can be sliced off, but keep a good amount to help baste meat.
3. Sprinkle meat with rub and massage lightly all over. Cover and refrigerate at least an hour or as long as overnight. Remove from refrigerator an hour before cooking.
4. Prepare charcoal grill or heat a gas grill to high.
5. Place roast on grill and sear one side well, 6 to 8 minutes, checking for flare-ups.
7. Turn the roast and sear other side for about the same time. Then lower gas to medium-high or move the meat to a cooler part of the charcoal grill.
8. Turn meat again and cook another 8 to 10 minutes. Flip and cook again.
9. A 2-pound roast will require about 20 to 25 minutes total cooking time. The roast is ready when an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the meat.
4. Heat oven to 350 degrees.
5. Add 2 tablespoons of olive oil or other cooking oil to a large, heavy ovenproof pan.
6. On stovetop, heat on high until pan is very hot, then add tri-tip, fat side down.
7. Turn heat to medium-high and sear roast for about 4 minutes. Turn the roast and put it in the oven.
8. Cook it for about 10 minutes a pound, checking with an instant-read thermometer until it reaches 130 degrees for medium-rare.
Rest roast on a cutting board 10 to 20 minutes. Slice against the grain. The roast is shaped like a boomerang, so either cut it in half at the center of the angle, or slice against the grain on one side, turn the roast and slice against the grain on the other side.